This is my very first post thanks to my hubby for inspiring me..’thanks hun’ :).

What to make when you run out of onions.

When I reached my hand in the drawer where I keep my onions stock,I found that I have no onions left to cook for dinner tonight so, I ended up making tomato chatni with a side of baked tandoori chicken and white rice and oil free flat bread.

tomato chutney with cumin and curry leaves tadaka

yummy tandoori chicken

Ingredients for tomato chutney

This is my meathod of preparing chutney when I am out of onions, most of all when I feel lazy and not much in cooking mood ;P

Serves: 4

4 large tomatoes ( I used a chopped tomato can)

1 tsp ginger garlic past

salt to taste

1 tsp chilli powder

1/2 tsp turmeric powder

For tadaka

3 tbs oil

1/2 tspcumin seeds

4 dried red chillies

1/2 cup fresh curry leaves

Preparation method

Cook: 20 mins

1.

In a frying pan, heat oil over medium heat when the oil is hot enough add the tadaka ingredients . Add in tomatoes, and cover cooking until tomatoes are soft and begin to break down.Then add ginger and garlic, chilli powder, turmeric and salt.

2.

Cover it and cook for about 5 more mints and then remove it from the stove.

serve it with rice or flat bread.

Cooking method for Tandoori Chicken

And for the lazy, easy and yummy version of tandoori chicken..(the marination part was done few days before and freezed for times like this)

Ingredients:

4 tablespoon of natural yogurt

1 Tablespoon Cumin powder

1 Tablespoon tandoori masala and garam masala

1 Teaspoon Coriander powder

1 Teaspoon chilli powder

1 Teaspoon Turmeric powder

Juice 1 lemon

8 cloves garlic – crushed

1 inch grated ginger

Red food colouring

4 pieces of skinless chicken drumsticks

1 Lemon

Serves 2

Mix the spices, colouring, lemon juice and garlic and ginger up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Score the flesh of the chicken and marinate in the marinade for 1-2 hours. Preheat the oven to it’s highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on a wire rack in the oven. Cook for 20 minutes and check the chicken is cooked. When the colour stars to get darker, piercing the thickest piece with a toothpick, if the juices run clear it’s cooked.